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Piña Colada Poke Sheet Cake

Name: Piña Colada Poke Sheet Cake
Prep time: 20 min
Total time: 2 h 45 min
Yield: 24
Ingredients: 1 can (8 oz) pineapple tidbits; 1 box Betty Crocker™ Super Moist™ white cake mix; 1/3 cup vegetable oil; 3 eggs; 1 box (4-serving size) Jell-O™ coconut cream instant pudding & pie filling mix; 2 cups milk; 2 tablespoons coconut-flavored rum, if desired; 2 cups heavy whipping cream; 2 tablespoons sugar; 1/2 cup sweetened flaked coconut, toasted

2 Ratings

2 Comments

Prep 20 min
Total 2 hr 45 min
Servings 24

If you like piña coladas…make this, pronto. The secret behind this cake is the coconut pudding and rum that soaks into the poked holes. Finished with light whipped cream, plus pineapple and coconut, it’s a dream on a hot summer day – or whenever you need a taste of the tropics. MORE+ LESS-

By Tablespoon Kitchens

Updated June 30, 2017

Ingredients

Cake

can (8 oz) pineapple tidbits

box Betty Crocker™ Super Moist™ white cake mix

1/3

cup vegetable oil

eggs

Filling

box (4-serving size) Jell-O™ coconut cream instant pudding & pie filling mix

cups milk

tablespoons coconut-flavored rum, if desired

Topping

cups heavy whipping cream

tablespoons sugar

1/2

cup sweetened flaked coconut, toasted

Steps

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1

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. Drain and reserve juice from pineapple; cover and refrigerate pineapple tidbits. Transfer reserved juice to 2-cup measuring cup; add enough water to make 1 1/4 cups liquid.
2

In large bowl, beat cake mix, pineapple liquid, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
3

With handle of wooden spoon (1/4- to 1/2-inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4

In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable; stir in rum. Carefully pour over cake, spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.
5

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed 3 to 5 minutes or until stiff peaks form. Spread on top of cake; top with coconut and refrigerated pineapple tidbits. To serve, cut into 6 rows by 4 rows. Cover and refrigerate any remaining cake.

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Expert Tips

For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
An easy way to toast coconut is to place in small nonstick skillet and heat over medium heat, stirring frequently, until coconut turns light golden brown. Transfer to pie plate or regular plate to cool.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 45mg; 16%
Sodium: 220mg; 9%
Potassium: 85mg; 2%
Total Carbohydrate: 24g; 8%
Dietary Fiber 0g 0% Sugars 16g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 2%; 2%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;